The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!
From the Wiki University
What evidence can you provide to prove your understanding of each of the following citeria?
Prepare iced petits fours.
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Prepare, cut and assemble sponges and bases according to standard recipes and enterprise requirements and practice. Completed |
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Prepare fillings with the required flavours and consistency. Completed |
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Bring fondant icing to the correct temperature and consistency to achieve required coating thickness and surface gloss. Completed |
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Design and use decorations that enhance customer eye appeal. Completed |
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Prepare fresh petits fours.
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Pipe, bake, fill and decorate a selection of small choux paste shapes. Completed |
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Prepare and blind bake sweet paste in small moulds or tins in a variety of shapes. Completed |
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Prepare and use fillings with the required flavours and consistency. Completed |
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Use appropriate garnishes, glazes and finishes to enhance flavour and eye appeal. Completed |
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Prepare marzipan petits fours.
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Flavour and shape quality marzipan appropriately, producing mini-size fruits. Completed |
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Coat marzipan fruits to preserve desired eating characteristics and where required, soften with egg whites, pipe into shapes and seal or brown with applied heat, according to enterprise practice. Completed |
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Prepare caramelised petits fours.
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Select and coat fresh fruits or fruit segments with pale amber-coloured caramel. Completed |
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Sandwich dried fruits or nuts or fill with flavoured marzipan and coat with pale amber-coloured caramel, according to specifications and enterprise standards. Completed |
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Display petits fours.
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Select and prepare appropriate receptacles for petits fours. Completed |
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Display petits fours creatively to enhance customer appeal. Completed |
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Store petits fours.
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Store petits fours at correct temperature and conditions to maintain maximum eating characteristics, appearance and freshness. Completed |
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